Imitation Cheese With Improved Melt

ABSTRACT

An imitation cheese composition is provided with improved melt functionality. The imitation cheese composition includes non-interesterified/non-hydrogenated vegetable oils, fractionated vegetable oils, specific corn-derived food starches, specific potato-derived food starches, gelatin, and hydrocolloids.

CROSS-REFERENCE TO RELATED APPLICATIONS

This application claims benefit of U.S. Provisional Application No.62/185,333, filed Jun. 26, 2015, which is incorporated herein byreference in its entirety.

FIELD OF THE INVENTION

The present application is directed to imitation cheese and, moreparticularly, to imitation cheese with improved melt through usage ofnon-dairy fats and varying carbohydrates.

BACKGROUND OF THE INVENTION

Imitation cheeses have been developed to provide an alternative totraditional cheeses. Such imitation cheese may include a number ofbenefits, such as providing more stability, varying ingredientdiversity, and the like. However, many imitation cheeses do not melt ormelt poorly due to the usage of interesterified/hydrogenated vegetableoils and food starch. It is hypothesized that esterified fats, which areoftentimes used in imitation cheeses, do not melt well.

While imitation cheeses can make use of a variety of differentingredients and compositions, it is still oftentimes desirable for theimitation cheeses to have certain organoleptic properties, nutritionalproperties, and functional properties. By attempting to improve one ofthese properties, for example melt, other properties, such asorganoleptic properties, may be adversely impacted.

Further, anhydrous milk fat (AMF) is oftentimes used in various types ofcheese products. However, when trying to mimic the solid fat content ofAMF, when the same solid fat content was used, it did not provide asatisfactory cheese product with desired organoleptic and functionalproperties.

In one form, it may be desirable to improve various properties of theimitation cheese as well as the processability of the imitation cheese.For example, amounts of and/or the actual components of the imitationcheese can be manipulated to provide desirable in-process viscosity. Inone form, it may be desirable to modify the imitation cheese to providean in-process viscosity of about 10,000-30,000 cps at 150-175° F.However, when modified to provide this in-process viscosity, theresulting product may not melt or may provide a melt that is too runny.By changing the amounts and/or types of components used in imitationcheese, the viscosity may become too thick or too thin, or otherwise notprovide desirable melt performance.

SUMMARY OF THE INVENTION

In one form, an imitation cheese composition is provided with improvedmelt functionality. The imitation cheese composition includesnon-interesterified/non-hydrogenated vegetable oils, fractionatedvegetable oils, specific corn-derived food starches, specificpotato-derived food starches, gelatin, and hydrocolloids.

According to one form, the imitation cheese composition includes 6-15%liquid vegetable oils at room temperature (in one form, refined,bleached, deodorized vegetable oil), 3-8% fractionated vegetable oils,4-14% of specific corn-derived food starches, 2-12% of specificpotato-derived food starches, 2-4% gelatin, and 0.1-1% hydrocolloids.

In one form, the composition has a solid fat to liquid fat ratio ofabout 0.3 to about 0.7 at about 25° C.

These and other aspects may be understood more readily from thefollowing description and the appended drawings.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a graph showing the solid fat content for various imitationcheese compositions and components;

FIG. 2 represents the FAC profiles for various imitation cheesecompositions and components;

FIG. 3 represents the FAC profiles for various imitation cheesecompositions and components;

FIG. 4 represents viscosity information for various starches; and

FIGS. 5A and 5B are a table of viscosity and other texturecharacterizations for various imitation cheese components andcompositions.

DETAILED DESCRIPTION

The present application relates to imitation cheese compositions as wellas methods of manufacture. The terms imitation cheese and imitationcheese composition refer to a cheese composition that resembles anothercheese and which has lower nutritional qualities than another cheese.Further, such imitation cheese and imitation cheese compositions may becheese-like products wherein at least part of the fat is a non-milk fatand wherein the solids are at least partially derived from acid orrennet casein or caseinates. These products may, in certaincircumstances, contain some non-fat milk solids and some milk fat.

It should be appreciated that imitation cheese and imitation cheesecomposition may refer to a composition used to make the cheese productor the final product. This may include one or more intermediatecompositions prepared during the process of forming a final cheeseproduct. Further, other forms of cheese and cheese related products mayincorporate one or more of the features described herein. For example,such products may include substitute cheese, analog cheese, and othercheese and cheese related compositions.

Imitation cheese compositions may be prepared using non-dairy fats andvarying levels of carbohydrates. Furthermore, the solid fat content ofthe fats can be provided such that desired organoleptic properties andfunctional properties, such as melt, may be maintained for thecomposition.

In one form, an imitation process cheese is provided which contains nonatural or process cheese. Contrary to traditional imitation cheeses,the present formulation seeks to provide improved melt performance byusing a combination of ingredients. More specifically, in one form, thecomposition includes 6-15% non-interesterified/non-hydrogenatedvegetable oils in the form of liquid vegetable oils at room temperature,3-8% fractionated and double fractionatednon-interesterified/non-hydrogenated vegetable oils, 4-14% of specificcorn-derived food starches, 2-12% of specific potato-derived foodstarches, 2-4% gelatin, and 0.1-1% hydrocolloids. The amounts listedherein are by weight unless otherwise identified.

The composition can include a variety of different oils and fats toprovide the desired organoleptic and functional properties. For example,non-interesterified/non-hydrogenated oils can be used. Such oils caninclude vegetable oils that are liquid at room temperature, oils thatare solid at room temperature, as well as fractionated vegetable oils.

In one form, about 6% to about 15% liquid,non-interesterified/non-hydrogenated vegetable oils can he used in thecomposition. These oils can include vegetable oils that are liquid atroom temperature. In one form, these vegetable oils can include refined,bleached, deodorized vegetable oils. The liquid,non-interesterified/non-hydrogenated vegetable oils can includedifferent materials including, but not limited to, canola oil, soybean,flax, sunflower, grapeseeds, and/or fruit such as avocado, olive etc.,and nuts such as almond, peanut oil, hazelnut, super palm olein, and thelike, and mixtures thereof. In one form, canola oil is used. In anotherform, canola oil is used in an amount of about 7% to about 10.5%.According to one form, 10.3% canola oil in combination with 6% palm oilmay be suitable, as described below in Example 1 in FIG. 5A. Further,7.3% soybean oil in combination with 4% palm oil is exemplary of anothersuitable formulation, such as found in Example 2 in FIG. 5A.

In one form, the liquid non-interesterified/non-hydrogenated vegetableoil can be a physical blend oil with a ratio of solid fat to liquid fatof about 0.3 to about 0.7, when the product is stored at roomtemperature. In one form, the ratio of liquid oil to solid fat can beabout 0.44.

The composition may also include a variety of different fractionatedvegetable oils ire varying amounts. In one form, these oils are notliquid at room temperature. In one form, the composition includes about3% to about 8% fractionated vegetable oils. According to one form, 4-6%fractionated vegetable oils may be chosen. The fractionated vegetableoils can include palm oil, coconut oil, palm kernel oil, shea butter,and combinations thereof. These materials tend to be high in saturatefat and the fractionating process does not tend to remove them. Oneexemplary fractionated vegetable oil may include a fractionated,non-hydrogenated, refined palm oil of non-lauric origin or doublefractionated palm stearine. Such oils may include material such as RevelA made by Loders Croklaan having a melting point about 60° C., an iodinevalue of 16 max, 0.01% max free fatty acids, and a max peroxide value of1.

At these levels, it was expected that the fractionated vegetable oilswould impart a waxy mouthfeel as the solid fat curves demonstrate a highlevel of fat solids present at 35-37° C. However, unexpectedly, whenused in combination with the other ingredients, there was no appreciablewaxy mouthfeel with the imitation cheese. It is hypothesized that thefractionated vegetable oil, such as at the amounts used in the final oilblend, may be interacting with one or more of the other ingredients inthe present formulation to reduce the waxy mouthfeel. It may also bepossible to use a higher melting fat, such as double fractionated palmstearing, which may be able to stabilize the liquid oil droplets bycreating a cushion around protein emulsified oil droplets.

The fractionated vegetable oils chosen have higher melting points andiodine values than dairy fat, providing firmness at refrigeratedtemperatures for slice integrity while still melting at typical hotapplication temperatures (>170° F.). The proposed oil blend, incombination with the various starches provide an acceptable cheese slicetexture that is independent of the need to use protein and fataggregates to impart cheese slice textures.

In various embodiments, the fractionated vegetable oils can include fatblends or factions that generally comprise a mixture of one or moresolid fat portions or solid fat fractions combined with a liquid oilportion. By one approach, the solid fat fraction may be any solid fat orblends of solid fats with the appropriate solid fat content and/or fattyacid profile. In some approaches, the solid fat portion may include amixture of at least two palm-based fats (i.e., a first palm-based fatand a second, different palm-based fat). As used herein, a palm-basedfat is, in some approaches, a fat obtained primarily from the pulp ormesocarp of the fruit portion of oil palms. In some approaches, thefirst palm-based fat has a solid fat content greater than the secondpalm-based fat at both about 25° C. and at about 40° C.

In other approaches, the solid fat portion of the fractionated vegetableoil may include or also he based on a number of different fat types, andin one approach, may he based on or include palm, coconut, rhea butter,diglycerides (like distearate), illipe, kokum, mango kernel, sal, andthe like fats. In some approaches, the solid fat portion may be a blendof one or more fat types. In one approach, the fat portion is based on aselection of two or more palm based fats combined with a select amountof soybean oil. The blend of palm-based fats may comprise the firstpalm-based fat, second palm-based fat, and (in some optional approaches)at least one additional pahm-based fat or other fat. The blend ofpalm-based fats may comprise the first palm-based fat, second palm-basedfat, and a third optional palm-based fat. Fractionated palm kernel oilmay also be used.

In one form, the solid fat content (SFC) of the composition is about 25to about 40% at about 25° C. As found in FIG. 1 , one form of thecomposition has a solid fat content of about 28 to about 37% fortemperatures of between about 40° C. and 10° C.

SFC measures the quantity of solid fat at a given temperature of asystem that contains liquid and solid fat. Matching the SFC of AMF whileusing a nondairy fat system may influence the texture, mouthfeel, spreadability and melting. The differences in the triglycerides composition,types, morphology and polymorphic behavior may play an additional rolewhile trying to match the dairy fat functionality with a nondairy fat.Therefore matching just the SFC profile does not guarantee matching thetriglyceride profile as well. AMF and the nondairy fat blends havecomplete TAG profiles and types that will consequently result indifferent physical/chemical properties. In one form, it was found thatthe best functionality to achieve the desired melting was by using thenondairy fat blend at the suggested level.

The composition can also include various amounts of specificcorn-derived food starches. For example, in one form, the compositionmay include about 4% to about 14% corn-derived starches. According toone form, the composition includes about 8% to about 13% corn-derivedstarch and in another form, the composition includes about 12.75%corn-derived starch. In one form, the corn derived starches can includecross-linked and/or substituted granular corn starches, thin boilingcorn starches, and combinations thereof. One form of corn-derived foodstarch is a cross-linked and substitutes, propylated waxy maize starch.One such starch is Rezista HV made by Tate & Lyle. Additional materialsinclude Thermflo from Ingredion and PolarTex from Cargill.

In one form, the corn-derived food starches are dual modified, includingcross-linking and substitution. According to one form, these starcheshave been cross-linked to a lesser degree allowing for an increase inswelling capacity and therefore increased in-process viscosity. In oneform, if overly cross-linked, granular swelling is reduced, thenin-process viscosity is also reduced, such as shown in FIG. 4 . Thisenables sufficient viscosity for processing and packaging while notimpeding melt. In one aspect, waxy starches may be used as normalstarches containing amylose may not allowed for the imitationcheese-type products to remelt.

In one form, the corn-derived starches have a particle size of about 25to about 40 microns. According to one form, the corn-derived starcheshave a particle size of about 30 microns in diameter. The corn starchmay also take other forms such as a gel and the like.

The composition can also include varying amounts of potato-derived foodstarches. For example, the composition can include about 2% to about 12%potato-derived food starches. In one form, the composition can includeabout 4% to about 8% potato-derived food starches. Such potato-derivedfood starches can include cross-linked, substituted, thin boiling, andmixtures thereof. One form of potato-derived starch can include a thinboiling potato starch. Exemplary forms of such a potato starch includesPerfectamyl gel, Perfectamyl Gel EMP, Perfectamyl Gel ACT, and the likemade by Avebe Netherlands. It is hypothesized that thin boiling ofstarches helps provide for smaller linear molecules that enable firm,thermoreversible gels. Thin boiling starches are generally used toprovide low hot viscosity solutions that gel into firm matrices uponcooling. In one form, given the use of a granular, modified waxy cornstarch to provide hot viscosity in the imitation cheese process, thethin boiling starch, having low viscosity, does not overwhelm the systemrheologically. Uniquely, the thin boiling starches after forming a firmgel when cooled have the ability to thermoreversibly melt in animitation cheese matrix.

The potato-derived starch may take the form of granules, such as havinga diameter of about 100-140 micrometers in diameter prior to cooking.

The potato-derived food starches, as compared to corn-derived foodstarch, have melt enabling properties. This improvement in meltperformance is hypothesized to be due to a lower amylose content inpotato starch (21%) compared to dent corn (26-32). The longer chainlength and larger granule size of potato may also contribute to melt.Additionally, potato starch contains phosphate groups which may reactwith cations in solution providing improved melt. Granular waxy cornstarches are typically excellent water managers and viscosifying agents,whereas the thin boiling starches are good gelling agents in a finishedproduct. In this form, modified waxy maize provides excellentin-process, hot viscosity which enables filling of individual wrappedslices. The thin boiling potato starches provide no hot viscosity butgels in the finished product once cooled, yielding structure but notinhibiting melt. Information concerning the viscosities of thesedifferent materials is shown in FIG. 4 . Flojel 60 thin boiling normalcorn starch.

In one form, the corn-derived starch, such as a dual modified waxy cornstarch can be provided in a ratio to the potato-derived of about 1:1 toabout 6:1. According to one form, such a ratio may provide a desirabletexture in terms of hot viscosity and final slice texture withoutinhibiting the melt of the slice.

In one form, the fat to starch ratio is about 0.4 to about 1.3.According to one form, the fat to starch ratio is about 1.13. In anotherform, the ratio is about 0.55.

The composition can also include varying amounts of gelatins andhydrocolloids. In one form, the composition can include about 2% toabout 4% gelatin and about 0.1% to about 1% hydrocolloids. According toone form, the composition can include about 2% to about 3.25% gelatinand about 0.3% to about 0.7% hydrocolloids.

Gelatin and the hydrocolloids can be chosen to provide firmness quicklywhen cooled to refrigeration temperatures and are thermoreversible,contributing to desirable melt properties at typical hot applicationtemperatures (>170° F.).

The composition can include other various components in the imitationcheese composition. For example, the composition can include gums,acids, slats, flavors, and other components.

The imitation cheese composition may take a variety of forms. Forexample, the imitation cheese can take the forms of slices, blocks,shredded, and the like.

Further, the imitation cheese can come in different varieties including,but not limited to American, cheddar, mozzarella, provolone, Swiss, andthe like.

FIG. 1 represents the solid fat content as a function of temperature forvarious materials and blends. In one form, it was found that 36.8% palmstearine (dry fractionated) with 632% canola oil provided desiredproperties when used in an imitation cheese. FIGS. 2 and 3 represent thefatty acid profiles for various materials and blends. This chartdemonstrates that matching fat functionality by looking at meltingpoints SFC, levels, etc. in a given food matrix such as cheese may notbe sufficient to achieve that fat's functionality while interacting withthe other ingredients.

In the figures, AMF stands for anhydrous milk fat which is a foodproduct resulting from the removal of practically all of the moistureand the solids (non-fat) from pasteurized cream or butter. It containsnot less than 99.8% fat and not more than 0.1% moisture, and whenproduced from butter, not more than 0.1% other butter constituents, ofwhich salt is not more than 0.05%. The notation PS(df) stands for palmstearin (dry fractionated) which is a high melting fraction from palmoil. Marbase 2209 is made by Loders Croklaan and is a palm oil margarinebase containing less than 2% trans fatty acids and no hydrogenated oils.Sans Trans VLS 30 is a shortening and emulsifier blend made by LodersCroklaan containing palm oil, canola oil, propylene glycol mono anddiesters of fats and fatty acids, mono- and diglycerides, soya lecithin,and TBHQ. Flojel is an acid thinned corn starch.

In one form, the viscosity of the composition is 10,000-30,000 cps. at atemperature of about 160° F. When the ranges of components are changedor not included at all, the viscosity may become too thick (too high acps reading) or too thin (too low a cps reading) for effectiveprocessing.

According to one form, melt performance is measured by melting a disc ofthe final product having a diameter of about ⅞″ and a thickness of about¼″ over a double broiler with water at a rolling boil for approximately4 minutes. in one form, the desired melt results in a disc withdiameter >1″, but less than 1.75″. When the components do not fallwithin the ranges outlined above or are otherwise not included, meltrestriction (melt <1″) may be observed, or a thinner melt may result(>1.75″), which is also undesirable.

It should be appreciated that the composition includes both desiredin-process viscosity and also final product melt. For example, while itmay have been previously possible to provide an imitation cheese with aviscosity in the range of 10,000-30,000 cps is possible, it may not meltor provide a melt that is too runny.

The waxiness of a fat or the fatty mouth coating is caused by thepresence of the high melting triglycerides existed in that fat blendmixture. It is hypothesized that a matrix may be formed while cookingthe fat with the other ingredients, starch, proteins etc., at thesuggested levels and temperatures. From this, a matrix and or networkmay be formed that is dispersed and minimizes the solid high meltingtriglycerides crystals to coat the mouth by either being protected bythe interaction with the starch and/or both liquid oil and starch.

EXAMPLE 1

The components listed in Table 1 were used to prepare a process cheesecomposition for Example 1.

TABLE 1 Component Amount Water 50.863%  Modified corn starch 12.75%(Rezista HV) Canola oil 10.31%  Palm oil 6% (Revel A) Dried whey 3.59%Porkskin gelatin 250 bloom   3% Modified potato starch 2.25%(Perfectamyl) Disodium phosphate duohydrate  2.0% Sodium chloride 1.84%Tricalcium phosphate 1.78% Milk protein concentrate-70 1.59% Enzymemodified cheese  2.5% Lactic acid 88% 0.62% Sorbic acid 0.18% Xanthangum 0.167%  Guar gum 0.167%  Locust bean gum 0.167%  Titanium dioxide 0.1% Natural flavor 0.06% Annatto 0.052%  Oleoresin paprika 0.009% 

Example 1 was prepared by blending the milk protein concentrate, canolaoil, palm oil, gelatin, sodium chloride, enzyme modified cheeses,disodium phosphate duohydrate, flavor, color, gums, sorbic acid, and aportion of the water. Further, the dried whey, starch, tricalciumphosphate, and a portion of water were combined to create a watermixture. The blend and water mixture were combined and added to a steaminjection cooker which was heated to 165° F. Lactic acid (diluted byhalf with water) was then added. The composition was heated to 165° F.and held for a minimum of 1 minute. The composition was then packagedinto slice form and refrigerated to 35-45° F.

In one form, the 0.167% xanthan, 0.167% guar, 0.167% locust bean gumcombination was identified as desirable blend of gums to contribute tothe firmness of the cold slice. When xanthan, guar, and locust bean gumwere each used at 0.1% each, the slice was elastic in texture. Whenxanthan and locust bean gum only were used at 0.167% each, the slice wassticky in the mouth and formed little balls when chewing. When xanthanand locust bean gum only were used at 0.25% each, the slice was elastic,sticky to teeth, and overall flavor was muted. When xanthan and guarwere used at 0.167% each, the slice was sticky to the touch, elastic,and sticky to the teeth. When xanthan and guar only were used at 0.25%each, the slice tore easier and had more snap to it, but the cheesecoated the mouth more. When xanthan, guar, and locust bean gum were usedat 0.067% each, the tear of the slice was more brittle, and the cheesecoated the mouth too much. When xanthan, guar, and locust bean gum wereused at 0.033% each, the slice was mouth coating and waxy and gummy inthe mouth, delivering a milder than desired flavor.

The melt and flavor profile of Example 1 was similar to traditionalprocess cheese. The melt was tested as outlined above. The flavorprofile delivered is milky, buttery, cheesy, and salty, without anysignificant off-notes or unexpected flavors.

EXAMPLE 2

The components listed in Table 2 were used to prepare a process cheesecomposition for Example 2.

TABLE 2 Component Amount Water 58.27% Modified corn starch 10% (RezistaHV) Modified potato starch 10% (Perfectamyl) Soybean oil  7.26% Palm oil4% (Revel A) Porkskin gelatin 250 bloom    3% Disodium phosphateduohydrate  2.0% Sodium chloride  1.97% Milk protein concentrate-70 1.59% Enzyme modified cheese  0.9% Lactic acid 88%  0.2% Sorbic acid 0.18% Xanthan gum 0.167% Guar gum 0.167% Locust bean gum 0.167% Naturalflavor  0.06% Annatto 0.052% Oleoresin paprika 0.009% EDTA 0.008%

The composition of Example 2 was prepared in accordance with theprocedure outlined for Example 1.

Example 2 provided similar performance as Example 1 and was similar totraditional process cheese, but the flavor and texture of Example 2 wasnot as preferred as Example 1. The slice in Example 2 delivered slightstickiness to the back of the teeth. This Example provided a butteryflavor, along with slightly sour notes. The ratio of df PS to liquid oilchanged slightly so it worked towards de-equilibrating the optimuminteraction within the whole system.

EXAMPLE 3

The components listed in Table 3 were used to prepare a process cheesecomposition for Example 3.

TABLE 3 Component Amount Water 55.286%  Canola oil 14.10% Palm oil 7.59%(Revel A) Modified corn starch 6% (Rezista HV) Modified potato starch 6%(Perfectamyl) Porkskin gelatin 250 bloom    3% Disodium phosphateduohydrate  2.0% Sodium chloride  1.97% Milk protein concentrate-70 1.59% Enzyme modified cheese  0.9% Lactic acid 88%  0.75% Sorbic acid 0.18% Xanthan gum 0.167% Guar gum 0.167% Locust bean gum 0.167% Naturalflavor  0.06% Annatto 0.052% Oleoresin paprika 0.009% EDTA 0.008%

The composition of Example 3 was prepared in accordance with theprocedure outlined for Example 1.

Example 3 had a thinner melt and similar flavor as traditional processcheese, but was not as preferred as either Example 1 or Example 2.Example 3 was slightly slimy to the touch, pasty, stuck to the teeth ahit, and was sticky. The ratio of df PS to liquid oil changed slightlyso it worked towards de-equilibrating the optimum interaction within thewhole system.

EXAMPLE 4

The components listed in Table 4 were used to prepare a process cheesecomposition for Example 4.

TABLE 4 Component Amount Water 63.113%  Modified corn starch 8.975%(Rezista HV) Modified corn starch 5.975% (Flojel 60) Soybean oil 11.77%Porkskin gelatin 250 bloom    3% Disodium phosphate duohydrate  2.0%Sodium chloride  1.98% Milk protein concentrate-70  1.59% Enzymemodified cheese  0.6% Lactic acid 88%  0.2% Sorbic acid  0.18% Xanthangum 0.167% Guar gum 0.167% Locust bean gum 0.167% Natural flavor  0.05%Annatto 0.052% Oleoresin paprika 0.009% EDTA 0.005%

The composition of Example 4 was prepared in accordance with theprocedure outlined for Example 1.

Example 4 had poor melt and flavor compared to process cheese and wasnot as preferred as Examples 1 and 2. It should he noted that Example 4did not include potato-derived starch or palm oil.

Referring to FIG. 5 , additional examples were prepared to determine howchanges in one or more components impacted the final product performanceand in-process viscosity. The comments and trends shown on FIG. 5B areapplicable to examples found in FIGS. 5A and 5B. Examples 5 through 10have one or more components removed therefrom or otherwise fallingoutside of the desired range. As described above, 3-8% fractionatedvegetable oils are preferred in the composition. In Example 9, when11.9% Revel-A (fractionated vegetable oil) is used, product defectsresult. The cheese has a gritty vs. smooth texture, the slices arechalky, and the cheese sticks to the wrapper. In Example 10, 9.8%Revel-A is used, and the finished product cheese has a wet, gritty, andsoft texture.

Example 5, in addition to its poor melt, had a very soft cold textureand lacked cheese flavor. Example 7 was overly thick in texture in themouth and was a rubbery slice out of the package. Example 8, in additionto its poor melt, had a pasty breakdown in the mouth, and flavor defectsincluded starchiness, bitterness, and metallic off notes. Example 10, inaddition to its other defects, delivered an astringent flavor.Additionally, the resulting mixture of different TAGs (triglycerides)did not favor the desired finished product attributes due to lack ofstructure and/or ability to coat liquid oil droplets and/or interactwith starch, proteins.

As seen from the above examples, as one or more of the combination ofnon-interesterified/non-hydrogenated vegetable oils, fractionatedvegetable oils specific corn-derived food starches, and specificpotato-derived food starches is modified, the properties of theimitation cheese begin to degrade. As understood from the abovedescription and figures, matching the solid fat content of anhydrousmilk fat, such as used in traditional process cheese, did not providethe desired properties for an imitation cheese composition. Further, aratio of high melting TAG having a minimum mettle melting point of 60°C. to liquid TAG having a solidification point of 10° C. to about −16°C. of about 0.3 to about 0.7, such as about 0.44 fat solids at 25° C.may provide suitable properties. Additionally, it is hypothesized thatpotato-derived starch may help to stabilize the fat, contributing to themelt.

The matter set forth in the foregoing description and accompanyingdrawings is offered by way of illustration only and not as a limitation.While particular embodiments have been shown and described, it will beapparent to those skilled in the art that changes and modifications maybe made without departing from the broader aspects of applicants'contribution. The actual scope of the protection sought is intended tobe defined in the following claims when viewed in their properperspective based on the prior art.

1. An imitation cheese composition comprising: about 6% to about 15%liquid, non-interesterified/non-hydrogenated vegetable oil; about 3% toabout 8% fractionated vegetable oil; corn-derived food starch; andpotato-derived food starch wherein the composition has a solid fat toliquid fat ratio of about 0.3 to about 0.7 at about 25° C.
 2. (canceled)3. The imitation cheese composition of claim 1 further comprising about2 wt. % to about 4 wt. % gelatin.
 4. The imitation cheese composition ofclaim 1 further comprising about 0.1 wt. % to about 1 wt. %hydrocolloids.
 5. (canceled)
 6. The imitation cheese composition ofclaim 1 wherein the liquid, non-interesterified/non-hydrogenatedvegetable oil includes a solid fat to liquid fat ratio of about 0.3 toabout 0.7 when at room temperature.
 7. The imitation cheese compositionof claim 1 wherein the solid fat content at room temperature is about30% to about 40%.
 8. The imitation cheese composition of claim 1 whereinthe corn-derived food starch is selected from the groups consisting ofcross-linked and/or substituted granular corn starches, thin boilingcorn starch, and combinations thereof.
 9. The imitation cheesecomposition of claim 1 wherein the corn-derived food starch iscross-linked and acetylated.
 10. The imitation cheese composition ofclaim 1 wherein the fat to starch ratio is about 0.4 to about 1.3. 11.An imitation cheese composition comprising: liquid,non-interesterified/non-hydrogenated vegetable oil; fractionatedvegetable oil; corn-derived food starch; and potato-derived food starch,wherein the imitation cheese composition has an in-process viscosity ofabout 10,000 to about 30,000 cps. at about 160° F. and a melted diameterof about 1-1.75 inches when a ¼ inch thick disc of the imitation cheesecomposition is prepared having an initial diameter of about ⅞ inch andis heated for four minutes over a double broiler with a rolling boil,wherein the composition has a solid fat to liquid fat ratio of about 0.3to about 0.7 at about 25° C.
 12. The imitation cheese composition ofclaim 11 comprising about 6 wt. % to about 15 wt. % liquid,non-interesterified/non-hydrogenated vegetable oil, about 3 wt. % toabout 8 wt. % fractionated vegetable oil, about 4 wt. % to about 15 wt.% corn-derived food starch, and about 2 wt. % to about 12 wt. %potato-derived food starch.
 13. (canceled)
 14. The imitation cheesecomposition of claim 11 further comprising about 2 wt. % to about 4 wt.% gelatin and about 0.1 wt % to about 1 wt % hydrocolloids. 15.(canceled)
 16. The imitation cheese composition of claim 11 wherein theliquid, non-interesterified/non-hydrogenated vegetable oil includes asolid fat to liquid fat ratio of about 0.3 to about 0.7 when at roomtemperature.
 17. The imitation cheese composition of claim 11 whereinthe solid fat content at room temperature is about 30% to about 40%. 18.The imitation cheese composition of claim 11 wherein the corn-derivedfood starch is selected from the groups consisting of cross-linkedand/or substituted granular corn starches, thin boiling corn starch, andcombinations thereof.
 19. The imitation cheese composition of claim 11wherein the corn-derived food starch is cross-linked and acetylated. 20.The imitation cheese composition of claim 11 wherein the fat to starchratio is about 0.4 to about 1.3.